Chicken-Coconut Soup Recipe

Name: Chicken-Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stalks fresh lemon grass, trimmed and cut 6 inches long; 4 1/2 cups unsweetened canned coconut milk; 1 1/2 cups fresh or canned chicken stock; 1 pound boneless chicken cut in large bite-size pieces; 20 slices fresh galangal or ginger each the size of a quarter; 10 black peppercorns; 6 kaffir lime leaves, optional; 1 cup well-drained canned straw mushrooms halved lengthwise; 2 tablespoons Thai fish sauce (nuoc mam), or to taste; 2 tablespoons fresh lime juice; 1 tablespoon whole fresh coriander leaves

Servings: persons

4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 1/2 cups unsweetened canned coconut milk
1 1/2 cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 kaffir lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves

1
Trim the roots from the lemon grass and strip away the outer leaves.
2
Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces.
3
Set aside.
4
Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil.
5
Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves.
6
Simmer until the chicken is cooked through, about 15 minutes.
7
Add the mushrooms, remove from heat and stir in the fish sauce and lime juice.
8
Taste for seasoning, adding more fish sauce and lime juice if desired.
9
Scatter with coriander leaves, and serve.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 stalks fresh lemon grass, trimmed and cut 6 inches long, 4 1/2 cups unsweetened canned coconut milk, 1 1/2 cups fresh or canned chicken stock, 1 pound boneless chicken cut in large bite-size pieces, and more.

Yes, Chicken-Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Coconut Soup

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